Babaganoush
Babaganoush is a creamy eggplant dip with a delicate smoky flavor and silky texture. Made with roasted eggplant, tahini and lemon, it’s perfect served as an appetizer with bread or vegetables. Simple, healthy and full of character.
Ingredients
- 700 g eggplants
- 30 g tahini
- 1 garlic clove
- 30 ml lemon juice
- 30 ml extra virgin olive oil
- Salt to taste
- Black pepper to taste
- Parsley for garnish
How to Make It
- Wash and dry the eggplants
- Pierce them with a fork and place on a baking tray
- Roast at 200°C for 35–40 minutes until soft
- Remove from oven and let cool slightly
- Peel the eggplants and place the flesh in a bowl
- Add tahini, garlic, lemon juice and olive oil
- Blend with a fork or food processor until smooth
- Season with salt and pepper
- Transfer to a serving bowl
- Drizzle with olive oil and garnish with parsley
Tips
- Roast until very soft for a creamier texture
- Slight charring adds smoky flavor
- Adjust lemon juice to taste
- Serve with warm flatbread or vegetables
Storage
- Keep refrigerated in an airtight container for up to 2 days
- Not suitable for freezing
Printable Version
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